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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, January 3, 2013

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Homemade Potato Soup

Back before there were things like Cheesy Potato Soup with Bacon and Loaded Baked Potato Soup, there was Grandma's Potato Soup. Simple, unassuming, not much more than potatoes, onion, water, butter and milk, really, but so very good and comforting. I had about a half dozen potatoes to use up and The Cajun was still having a tender stomach from a bout with the flu, so I peeled those babies and threw them in a pot. The amount of butter here is just a suggestion. You can use more or less at your own discretion as your diet will allow you. Unless you're not feeling good - then just throw caution to the wind.

Here's how to make this wonderful soup.

Peel and cut 2 pounds of russet potatoes into large chunks, about 1-1/2 inch in size. Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. Season with salt and pepper and set aside for about 10 minutes.

Meanwhile, melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can adjust that as needed for your dietary needs. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. You can also use chicken broth, or water with bouillon added. Bring mixture to a boil.

Stir in one large can of evaporated milk (NOT sweetened condensed milk!), bring up to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, about 25 to 30 minutes, or until potatoes are tender. Some of the potatoes will break down and thicken the soup. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Serve immediately.

This soup rocks! Sometimes it's just all about getting back to the basics y'all.

For more of my favorite soup recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.

Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

Cook's Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired.

Variation: Brown several slices of bacon, set aside and crumble. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon.

Potato Soup with Cajun Sausage: Slice one pound of andouille sausage into 1-inch slices and brown in oil; remove and set aside. Add butter to pot and continue with recipe.

Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Shouldn't make a difference. The soup is delicious and if you use whole milk with 1/2 and 1/2 the richness should be unaffected. I adore this recipe since it's very close to my mom's that I grew up with.

I use half and half, 3 tablespoons of butter, a large dopple of sour cream, a medium onion, a clove of minced garlic, red potatoes and at the end add parmensan, mozzarella and sharp cheddar. Crumbled bacon on top. No flour or cornstarch needed. Salt and pepper of course.

Thanks for sharing your soup! It sounds delicious but of course, that is a whole different potato soup!

While I have a few other potato soups with add-ins, this version is intended to be a very basic and comforting soup that is focused mostly on the potatoes - which though I do love red potatoes and those are in my kitchen much more often - this one uses russets.

The basic recipe has no cheeses unless one might want a pinch for garnish, so the cooked in flour is necessary here, and there's no bacon or sour cream in this base version. While of course I love all of those ingredients, this one is intended to be a simple potato soup & it's actually quite delicious without all of the additions. Maybe you'll try it sometime when you just want a very basic potato soup!

I generally make this the same as you but skip the flour. When potatoes are done I add instant potatoe flakes to thicken to taste. Takes way less time. I also add parsley flakes to potatoes when they begin to boil. If you like chowder add corn and if you add clams( chopped or diced) and you will have a yummy New England ClamWin Chowder. 3 very easy soups!

Yes. Me too. Russett potatoes have tendency to cook apart anyway. Flour can change the flavor so corn starch is a better choice if you want it thicker. I don't use butter or salt while cooking either. Seasonings, butter, cheeses, bacon crumbles, etc can be offered as you like it when serving.

I love potato soup, but cannot have evaporated milk due to the carageenan added to it. Powdered milk also has migraine triggering ingredients. I found this substitute information: Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don't have any, Make your own: to produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup.

In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.

I like onion in my potato soup, but Bev will only put potatoes in hers. We used your collard green recipe for out New Years Eve meal and it's the first we've ever made that we really liked. It will be the go-to greens recipe for here.

Well, I didn't have evaporated milk, so I looked at your creamy cheesy potato soup recipe and did have the condensed cheddar soup and chicken stock but no red potatoes. so I combined the 2 recipes & YUM! I melted the butter, cut up about 6 russets and a whole small onion. Tossed in flour and let sit. Threw it all in pot and coated all in butter, then covered with chicken stock and let boil. Once boiling I added the condensed soup and let simmer for about 30 mins. It was still just a little on the thin side so I added about 2 cups of leftover mashed potatoes and that did it! It was the best potato soup I've made so far. Served with cheddar cheese on top, crumbled turkey bacon & green onion. Also made a nice crusty loaf of bread to go with. It's been in the 20's here so potato soup & homemade bread hit the spot!! Thanks for your awesome recipes. As a young house wife I've been searching for the perfect blog to serve my southern hubby's needs and found yours. So many of your dishes have become staples in my meal planning!

It's a chilly morning here in Honduras. I think I will make a quick trip to the grocery store for the evaporated milk and potatoes. I agree there is nothing like Grandma's recipes. Last night I found the most incredible place in Tegucigalpa, Honduras: a little French cafe serving old-fashioned favorites like sauce piquante, roasted duck, rabbit, and beef bourgninon. I hope that I can enjoy this place and not bust my budget or diet this year. Thanks for sharing your wonderful recipes!

I'm glad you posted this...I'd been looking for a good potato soup recipe - it seems to me a lot of potato soup recipes nowadays are either too rich (using creme fraiche or half & half) or too "empty" (chicken broth and skim milk), but this recipe was simple and really good. The evaporated milk works perfectly - it gives it body and taste without making it too heavy. And since everyone in my family is fighting head colds and sore throats, this was a perfect dish for them....

Thanks so much! Your review is actually exactly my feelings about potato soup. While the loaded baked potato soup is delicious this soup is just simplicity at its best. Thanks so much for taking the time to come back & post your thoughts. I really do appreciate that! Hope the family is on the mend. My husband and I had that upper respiratory bug that was going around & it took me a good week to feel normal again! I'm grateful it wasn't the flu that's going around though! I have been armed with my can of Lysol everytime my hubby comes home!!

Hey Susan! I haven't experimented with it in the crockpot yet but you sure could! I'd say probably 5 or 6 hours on low should do it, maybe 3 to 4 on high? I kept this recipe very basic, but it's excellent with sausage added. I do a smothered potatoes with sausage and it's very good. For a little extra flavor, sear them off with a little oil in a skillet and then add them to the soup.

One of my favorite is the Outbacks walkabout soup. You do know what is missing from this recipe Mary? Did somebody say Bacon? I also use Vidalia onions more than one roughly chopped some paprika and parsley and accidentally splash a little bit of bacon drippings into the pot. Cream will work as well if you don't want to use evaporated milk.

Oh I love bacon Tom, of course... don't get me wrong & I use it on my other potato soup recipes. For this recipe I just wanted to do a basic old fashioned, bare bones potato soup. Thanks for stopping by and taking the time to comment! Hope that you visit again soon.

I think i put too much water in it because the soup still loose, or is it because i have to let it cook through. I covered the potatoes like the recipe stated... Please let me know I am doing the right thing

I have 3 packages of the Simply Potatos with onion and was wondering if you thin this will work instead of regular Potatos? I got a great sale on them is why I would like to try it. Thank you, the recipe sounds great!

Yay!! I'm so glad that you enjoyed it & thank you so much for stopping back by to let me know! I love this soup - it's so comforting. Be sure to venture into some of the other soups I have - I do love soup! I actually made a pot of my favorite Hamburger Soup today. You can find my soups all here http://www.deepsouthdish.com/2008/01/soup-stew-gumbo-recipes.html - hope you find another one you like!

Russets are the most common and they tend to absorb the flavors of the goodies in the soup better so that's what I used and what I wrote the recipe for. You could use any kind of potato - Yukon gold would be a great second choice, but results may differ from the original recipe with other substitutes.

Since there will be a lot more food, think of the soup as a starter. I would do a 10 pound bag of potatoes in a large gumbo pot. Once they're cut up just cover them with water! You'll need several cups of onions and a few cans of evaporated milk but that should do it!

My family has been making this potato soup for generations. Except, of course using whole milk instead of canned milk.In more resent years we have tried using butter substitute, and 2% milk. It still tastes great, but you have to add a slurry of corn starch to get the same thickness as canned milk.

I just wanted to say thanks. My Mom made the best potato soup in the world, and sadly I never took the chance to get the recipe while I had the chance. This recipe is as close to tasting like hers that I've ever found, so thank you for sharing!

You are so welcome Michelle & I'm thrilled we got close to your memory, but more important BIG {{{{HUGS}}}} My Mama passed away so young & years ago and I sure miss her so. I know that heartache you feel. We never stop missing our Mamas!

I was looking for a potato soup recipe like my mama had made during those very "lean" years. We were very poor in those days, she'd take day old bread and make "white gravy" to pour over. So incredibly good and filling. Yours comes the closest to her soup I think. I remember she'd grate a little bit of potato into the pot while it was bubbling away and said it was to help it thicken up. Thank you for taking the time to post this. I'll try it out this week...and hopefully draw some much needed comfort.

I would love to add this recipe to my menu for the nursing home I work at but was wondering the volume that it makes? I know it is formatted for a family but didn't know home much it makes (qt gallon cup?)

You know, I'm just the sole person behind this website & a home cook without a big corporate test kitchen, so I don't typically measure out my finished product, calculate exact servings or nutritionals, so I haven't measured this soup out for volume. I estimate most of my recipes for the average family, about 4 to 6 servings, because that's how I cook. This soup is estimated for about 4 main dish servings, so it's not a large batch soup. I would guesstimate that with the water to cover the potatoes and the addition of the milk, the volume is probably somewhere around 3 quarts or so.Sorry I can't be more helpful at the moment, but I'll try to remember to measure it the next time I make it.

This is quite a bit like what Mom used to make. Mine is a bit different, and everyone is quick to point that out! I like lots of flavor and always try to boost the vegetable content of my meals. My recipe includes onions and celery (equal amounts of each which total half as much in volume as the potatoes), half & half (or milk), chicken bouillon cubes (just a few) and after the milk is hot I add Cheddar cheese. We also like BLTs with this soup.

Pregnancy cravings have kicked in, and all I want is simple potato soup...scoured Google for a recipe to use tomorrow and every stinken one has all this craziness added to it. I love bacon and cheese as much as the next person, but I was so excited to find just a simple potato soup recipe like I ate as a kid! Cannot wait to try it out tomorrow!!

Aw, Kary, thank you and congratulations!! Every single time I share this recipe link on Facebook, I get folks that say to add in all the goodies, but that really misses the point of this old fashioned soup. It's simple and very basic as written and delicious all on its own! I love it!!

Hi Mary! I just found your website and LOVE it! This potato soup recipe sounds great! I love potato soup on a cold and rainy day, like today. I'll be sure to try it but I do have a question for you. I have a recipe that I've been using for several years that contains the water the potatoes have cooked in, then milk and heavy cream. It's delicious but very thin. Can you give me any suggestions as to how I may be able to thicken it up? Thank you!

Hi Cyndi & welcome!! Couple things you can do - reduce the water you're using to just cover the potatoes, substitute canned evaporated milk for the milk you're using which is a concentrated form of milk where the water has been removed, and make sure you cook it enough so that some of the potatoes begin to break down and thicken the soup. You can also remove some of the potatoes if you don't want to wait that out, mash them and return them to the pot. I also often make a small roux of butter and flour to make a gravy that I add to creamy soups. You can also make a slurry of cornstarch and just a tiny bit of liquid, pour it in, bring to a boil and then reduce until it thickens. Hope that helps!!

Hey Jeremy! Yes, you can substitute milk. Evaporated milk is just a concentrated form of milk where the water has been removed, so it gives a little more creamy result here where we are already using water. Milk, cream and half and half will all work but do pick up a few cans of evaporated milk to try sometime in not only soup, but also your mashed potatoes!

After looking at several potatoe soup recipes, I chose yours. So glad I did. Its simple and delicious. Ive made it 3 times now and my family says its the best potatoe soup they've ever ate. Thank you for sharing your recipe.

You're welcome April & thanks for letting me know that your family has been enjoying the recipe! In comparison to all the "loaded" and cheesy versions out there, it's very simple, but sometimes simple is the best!

This is how I learned to make potato soup so many years ago. If the soup needs thickening, I sprinkle a few potato flakes into the soup. Works like a charm every time. I usually cook the onions in the butter first then add the potatoes. Adding flour is new to me though. For fun, I'll have to try it your way.

Hi Sandra! The addition of the flour contributes to the development of the texture for thickening the soup over time as it cooks. Potato flakes are a great thickener but I don't keep them around on a regular basis. Please let me know if you try my version!

I am from Tennessee but I am living in Spain for a few months and today it was rainy and I wasn't feeling well and all I wanted was soup but we had nothing in the house but potato, flour, seasonings, milk and heavy cream. I found your recipe and it was just the thing! Made me miss home though!

I just came across this wonderful recipe! I have tried so many and they are good, just not what I'm looking for! I think this one is it!! I am making it tonight, but just so I don't have to guess toooo much, 2 lbs of potatoes cut gives you about how many cups? I have a 5 lb bag of potatoes :( If you aren't sure, no problem, I'm making it anyway!!! :)

Isn't it so easy? I love it for the simplicity. Don't get me wrong... I love the loaded baked potato soup, and potato soup with cheese and bacon and stuff, but sometimes it's just the simple things that are the best! I'm so glad you enjoyed it & thanks so much for stopping back by to let me know. That means a lot!!

This is very similar to the potato soup Mom used to make. Mine is a bit different and she would be one to point out the differences long before offering a compliment...lol! I add some celery along with the onions (I like boosting my veggie intake), add a few chicken bouillon cubes while the potatoes are cooking, and then milk and half & half. I also like just a bit of parsley, mostly for a sprinkle of color. I've also been known to add a bit of cheddar cheese before serving, but not too much since I still want potato soup, not cheese soup with potatoes. BTW, potato soup is great with BLTs on lightly toasted sourdough bread. ;)

Mary I tried this recipe today. I doubled the batch. I did use half heavy cream and half evaporated milk. Also, I had cooked some bacon and used that skillet to melt my butter in before pouring it over the potatoes. I have eaten a lot of potato soups from different restaurants and a couple of friends homes, but I have never cooked one till today. I do remember my friend telling me not to add too much water or I could ruin the soup. I wanted to add a little celery but did not have any, but used some parsley. When I served it we did not use any bacon, cheese or sour cream and I have to tell you this was the best potato soup I have ever had. I want to share your recipe with my sons and my sisters. Thank you

Wish I had seen this recipe before I went out and bought chicken stock and heavy cream and all of the other stuff in another recipe that I found. Lol. I will definitely try this one next time. In the meantime, I hope this soup is a hit tonight with all of it's ingredients. :/

I have never made Potato Soup!: I tried this one, I loved it. Of course I had to add some meat for my husband. I had left over roasted chicken, cubed it up added after vegetables were tinder. We will have it often as it is cold in CLEVELAND this time of the year. Thank you for this dish!

This is the same potato soup I grew up with except my mom added diced celery naff cooked it with the potatoes and onions. She also used whole milk instead of evaporated. But this sounds like one I want to try. Thx!

This is the same potato soup I grew up with except my mom added diced celery naff cooked it with the potatoes and onions. She also used whole milk instead of evaporated. But this sounds like one I want to try. Thx!

Love potato soup. Yours is more interesting than the one dear South Dakotan MIL taught me to make. Am going to try it. Hers,Hubby's favorite, uses dropped bits of lean hamburger in the water as the potatoes cooked. It's bland but delicious, better the next day. She used russets. One time I was lazy and used large red potatoes unpeeled, and it was even better!

I'm a big fan of unpeeled red potatoes and tend to have those on hand far more often than the russets, unless I buy them for a specific recipe. This is a very basic recipe amidst all of the "loaded" potato soups out there now, but there is something very old school and comforting about it!

I love this soup! Whenever I am feeling under the weather, or my tummy is acting up, I make this. It's easy, very versatile of course, but just the basic recipe is delicious! Its as close to my mother's as you can get!Thank you for sharing. ☺

I love this soup! Whenever I am feeling under the weather, or my tummy is acting up, I make this. It's easy, very versatile of course, but just the basic recipe is delicious! Its as close to my mother's as you can get!Thank you for sharing. ☺

Have never used a recipe, but I saute the onions in the butter before adding them to the potatoes. Also ,I use chicken broth as well as water to add richness. Always thought it would keep the family healthier for some reason. Call me an old housewife.

I don't think I'll call you that, although I reckon I'm another old housewife over here! ;) Yes you can certainly saute the onions and celery first and I usually do that with other dishes. I personally like them cooking down raw for this soup and don't find it makes a difference, although I use sweet onions, so that could be why. If I were using a regular yellow onion, I'd probably cook them first.

This recipe sounds like the one my grandma, mom, and sister used to make with one exception. Their recipe also had dough boys in it. I don't know how they made them. Any ideas? I would love to be able to bring back this family favorite. Any help would be appreciated greatly.

Now, I may be wrong, because I didn't grow up with them, but from what I understand doughboys are just mini egg dumplings. Some folks beat a little water, salt and egg together then add enough flour to form a little dough, then drop into soups by the teaspoon, some folks just made it with beaten egg and flour, no water. Hope that's what you're looking for!

My grandmother taught me to cook this the old way and it has no milk or onions in it. Cook potatoes in water with salt,pepper and lots of butter then mix in cup SR flour and water to make a paste then put in with potatoes it will get thick like white gravy, may add more salt and pepper to taste. ITS REAL GOOD! OH don't forget the cornbread.

Mmmmm... sounds a little like my smothered potatoes and yes, they are divine!! I wrote the recipe where you can use your choice of water, chicken broth or milk, though I lean toward using milk in that. It's like the difference between using any of those with mashed potatoes - milk just adds a little more richness!

This is the only potato recipe I know...handed down for generations in my family. I have used evaporated milk, whole milk, 2% milk, half & half, and even heavy whipping cream. They all work equally well. I have also used chives instead of onion which works well. It's a no-fail, basic recipe that you can jazz up or leave as-is...depends on what you have available in your refrigerator and pantry.

I sauté organic parsley, celery & onions first.Peel organic potatoes and put all in veggie stock. I add garlic and spices; paprika,salt,pepper,dill and a few bay leaves. Cook it until tender add a cup of organic whole milk +/-. add some sour cream, add 1/2 or 1 cup of parmesan cheese and stir 1 t or T (depending on how much you made) of flour in a 1/4 cup cold water and add as needed to thicken. Sooooo good. We use organic croutons. Great with sandwiches!!!

We LOVE potato soup!! I add a roll of sausage to mine just as the potatoes start to boil (I pinch sausage off the roll) and it is done by the time my potatoes are done. I also use instant mashed potatoes to thicken it. Just a suggestion for a different variation of the soup ��

Hi Nancy! I have never frozen this soup. That said, in my experience, freezing potatoes changes the texture of them and usually makes them gritty and grainy when thawed. I've never liked frozen potato anything myself.

You might be able to freeze it, however, I'd suggest using a blender or blending stick to puree the soup of any chunks so that it's more creamy before freezing. I'm not sure that would fix the issue though.

This is not a huge batch of soup, as it only makes about 4 full sized servings and any leftovers will keep for about 4 days in the fridge, so you may be able to finish it off in a couple of days!

Hi Jimmy! As far as I know, the cornmeal was used as a thickener instead of the flour, except instead of adding it at the beginning, it was mixed with a little milk to dissolve it and then stirred in at the end.

Here's what I would do. Follow the recipe above, either using or omitting the flour at the beginning and reserving about 1/4 of the can of evaporated milk. When the soup is just about ready, mix 1/4 cup of regular, all-purpose cornmeal with the rest of the evaporated milk, then add that to the soup. Bring soup back up to a near boil, stir the milk/cornmeal mixture into the soup and continue cooking the soup for about 10 minutes longer. Let me know if you give it a try!

I grew up on this soup! My husband and I love it and we're making it as I type 😄 my mom was one who added potato flakes and I liked it that way, but I really like it much better without them so thanks for posting the recipe!

I want to make this tomorrow for my 4 person family and we are big eaters, so I worry that it may not be enough. I only have one can of condensed milk but have whole milk in the house...and how many potatoes should I use if zI try to double it? I have never made potato soup before but someone put the idea in my head yesterday, told me basic ingredients and I was off! LOL

Yes, whole milk is fine by itself or even with the evaporated milk (not sweetened condensed though)! I would at least double everything in the recipe. I know how it is when somebody puts some kind of food in your head. Happens to me all the time & I can't let go of it till I eat it! Hope y'all enjoy the soup Jen!

Made the potato soup exactly by the recipe. My family and I loved loved loved it. Truly the best potato soup I have ever ate!!!!!! The only complaint was I didn't double the recipe to make more. Thanks so much for the recipe and this will be the only one I will use from here on out.

My fiance loves potato soup sp I started looking for for on online and came across yours.. so so made it and he absolutely lived it had two large bowls.. thank you for this awesome recipe. .. it's a keeper so I saved and bookmarked it..

I searched for months for a potato soup like my Nana's. I remember it was very simple, and everything I found was for loaded potato soup. This was it though! However I omit the celery and use broth instead of water for extra flavor. Today I went the extra length to fry some crumbled bacon and I set it aside to serve as a garnish; I then sauteed the onion in the bacon grease before adding some butter and the flour coated potatoes. It's still simmering on the stove but it smells absolutely heavenly! I can't wait to dig in. I just hope it will be done before I go to work in an hour though.

Well, everybody tastes are different, but I doubt that I would like it. I think they might compete too much with each other since this is really intended as an all potato soup. Now I do have a cream of broccoli soup here that I really like if you want to check that out!

Oh, and if you wanted to use fresh broccoli, I'd suggest prepping the broccoli separate and adding it to the potato soup at the end. Again, I'm thinking that's not something that I would like much myself.

Thank you and i am going to put a little in a bowl and try it before i add it to all of it.i will let you know how it is. My daughter likes broccoli but will not eat potato soup so this is why I am trying this out hope it works out lol.

Ah yes, I see! I would then prepare the broccoli separate, prepare the soup but then take a stick blender to it so there are no chunks, then coarsely chop the cooked broccoli and stir it in to warm through. I'm sure that the potato taste would still be pretty prevalent, but if she's okay with potatoes, you might be able to pull it off!

I'm now all about basics and getting back to them. After cooking for many years layering flavor on flavor, I've decided to go back to a simpler method like this soup. And I'm enjoying the real tastes of foods so much. Thanks for posting this soup recupe!

I'm now all about basics and getting back to them. After cooking for many years layering flavor on flavor, I've decided to go back to a simpler method like this soup. And I'm enjoying the real tastes of foods so much. Thanks for posting this soup recupe!

You're welcome & don't I know what you mean! When I first started sharing my recipes via this blog, there weren't many of us out there. The realm of food blogging has since exploded and has become ultra competitive among the 30-somethings, and with that, many who are simply over-complicating recipes that don't need it. While I'm all about creativity, at my age, I'm pretty much retired and (fortunately) not in that group!

I'm continuing to share what I call my "country-style" cooking and concede to the millennials for the chefy stuff!

Thanks for stopping by and taking the time to leave your comment. I hope that you visit again!

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